Pumpkin Spice Burgers

Pumpkin Spice Burgers

Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat.
Ingredients:

Apple Compote
2 Royal Gala apples, peeled, cored, diced
1/3 cup (80 mL) water
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) pumpkin spice

Maple Mayo
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) maple syrup
1 tsp (5 mL) Dijon mustard
Pinch black pepper

Burgers
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) panko
2 tsp (10 mL) pumpkin spice
1 egg
1/2 tsp (2 mL) salt, plus more for seasoning
1 lb (455 g) ground pork
3 tbsp (45 mL) canola oil, divided
1 bunch curly kale, stems removed, thinly sliced
1 tbsp (15 mL) apple cider vinegar
4 brioche burger buns, split
4 large slices aged white cheddar

Directions:
For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)


For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.

For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.

Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.

Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.

While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops.  Serves 4

Spicy Cranberry Ketchup

Spicy Cranberry Ketchup

Serve festive Spicy Cranberry ketchup with chicken, turkey or pork.  A festive cranberry ketchup is amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. 

Ingredients:
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups 
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice

2 tablespoons rice vinegar

1 tablespoon sriracha

2 teaspoons finely grated ginger

1 teaspoon finely grated orange zest

Large pinch salt

Directions:

Place ingredients in a medium saucepan over medium high heat.  When it comes to a boil, reduce heat to maintain a vigorous simmer.  Cook, stirring occasionally, for 8 minutes - most skin will have split.  Remove from heat.  Cool 5 minutes then puree in blender until smooth.  Pass through a fine-mesh strainer, discarding solids.  Transfer to an airtight container.  Cool completely.  Cover and refrigerate up to 2 weeks.  Serve at room temperature.

 

Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8

Patty's Pumpkin Chiffon Pie

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Patty's Famous Pumpkin Chiffon Pie.

This post is not just a post of a pumpkin chiffon pie but the recipe of someone who was very special to me and everyone whoever met her.  Patty was a person who cared about you and your welfare.  No task was too great, she got it done.  Patty and her husband Tom had such an enviable loving relationship.  Tom would say they were going on a date.  That was how Tom described a trip to Costco.  Patty was the loving mother of three children and eight grandchildren and a neighbor with a heart of gold!
Ingredients:
1 9-inch pie crust, baked and reserve
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Directions:
Combine the gelatin and spices in a bowl and set aside.

In a medium size pot combine:
3/4 cup milk
2 egg yolks slightly beaten, save the whites for later
1 cup canned pumpkin (not pie filling)
Stir to mix well, then add the spices and gelatin mixture.

Heat over medium-high heat stirring once or twice until mixture boils. Remove from heat and place in bowl.  Refrigerate until semi-firm,

Whip the two egg white to stiff peaks then turn the blender to low and gradually add 1/4 cup sugar.  In a big bowl fold the egg whites with 1/2 cup whipping cream whipped.  Blend the chilled pumpkin mixture into the Whipped Cream mixture.  Pour into 9 inch baked pie crust.  If you wish, top with whipped cream to make it more festive.

Patty Ann Thompson

11-15-1956  - 10-1-2024

Forgiving Pie Crust

Our Favorite: Forgiving Pie Crust 

Prep: 20 minutes
Chill: 1 hour
Yield: enough for a double crust 10-inch pie
Ingredients:
2 1/2 cups unbleached flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup unsalted butter, very cold
1/2 cup transfat-free vegetable shortening, frozen
Directions:
Put flour, sugar and salt into a food processor. Pulse to mix well. Cut butter and shortening into small pieces and sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs.

Put ice cubes into about 1/2 cup water and let the water chill. Remove the ice cubes and drizzle about 6 tablespoons of the ice water over the flour mixture. Briefly pulse the machine just until the mixture gathers into a dough.

Dump the mixture out onto a sheet of wax paper. Gather into two balls, one slightly larger than the other. Flatten the balls into thick disks. Wrap in plastic, and refrigerate until firm, about 1 hour. (Dough will keep in the refrigerator for several days.)

Super-Silky Pumpkin Pie With Brown-Butter Crust

Super Silky Pumpkin Pie 

With Brown-Butter Crust

This take on the classic pumpkin pie has a sophisticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

Ingredients:

Brown-Butter Crust:
1/2 cup (125 mL) unsalted butter
1 1/4 cups (310 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) kosher salt
1 large egg yolk
1 tbsp (15 mL) ice-cold water

Filling:
2 cups (500 mL) pumpkin purée (not pumpkin pie filling)
1 large egg
2 large egg yolks
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) heavy cream
3/4 cup (175 mL) sweetened condensed milk
2 tbsp (30 mL) liquid honey
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) freshly grated nutmeg
1/8 tsp (0.5 mL) ground cloves
Generous pinch of kosher salt

Directions:                                                                                           Prepare brown butter by melting butter in a medium saucepan, set over medium heat. Cook, swirling occasionally until butter is deep golden-brown, 5 to 8 minutes. It’s okay if there are dark flecks. Spoon the butter into a bowl leaving any burnt bits behind. Refrigerate until firm, 1 to 2 hours.

Cut brown butter into chunky pieces, then refrigerate until firm. When firm again, add flour, sugar, baking powder and salt to a medium bowl. Whisk until mixed. Whisk in egg yolk and cold water. Remove any raggedy bits from whisk and add to bowl. Add prepared brown butter. Using your fingers and thumbs, mix butter into flour mixture until mixed. Begin to knead the dough until it comes together. If needed, add another 1 tbsp (15 mL) cold water. Continue kneading until you have a rough ball.

Press dough over the base of a greased 9-inch (23-cm) fluted tart pan. Using the base of a measuring cup, press dough to create an even layer over bottom of pan and push dough up sides of tart pan. Using your fingers and thumbs, create an even edge. Using a fork, poke holes over surface of dough. Freeze until firm, about 30 minutes.

 Meanwhile, preheat oven to 350°F (177°C).

When oven is preheated and pastry shell is firm, set tart pan on a baking sheet. Line with parchment and fill with pie weights (see TIP on p. 60), bake in centre of preheated oven for 15 minutes. Remove to a rack. Let cool for at least 15 minutes.

Meanwhile, prepare filling. Whisk pumpkin purée with egg, egg yolks, sugar and cream in a medium bowl. Fine-strain through a sieve into another bowl, using the base of a ladle to press the mixture through the sieve. Discard any thick solids that remain in sieve—you will have about 2 tbsp (30 mL) to discard. Whisk the puréed pumpkin mixture with condensed milk, honey, vanilla, spices and salt.

When baked shell has cooled, pour pumpkin mixture into partially baked shell. Bake in preheated 350°F (177°C) oven until slightly jiggly, 35 to 50 minutes. Remove to a rack to cool completely. When cool, refrigerate until chilled and firm.    Makes 10 servings

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Cranberry Drizzle

Cranberry Drizzle

Drizzle the cheesecake with this bright and flavorful syrup made so easily with just a few ingredients. You can change up the flavor by using pomegranate or cherry juice, or by combining juices to your liking. The syrup can be made well ahead and used with so many things such as pancakes, waffles, ice cream and more.
Makes about 1/2 cup (125 mL)

Ingredients:
2 cups (250 mL) cranberry juice

1/2 cup (125 mL) sugar

2 tbsp (30 mL) light corn syrup

Pomegranate seeds for garnish

Directions:

Combine cranberry juice, sugar and light corn syrup in a medium saucepan and bring to a simmer. Continue simmering until the mixture is thickened and reduced to a generous 1/2 cup (125 mL). The syrup will measure between 240° to 245°F (116° to 118°C) on an instant-read thermometer. Cool completely. The syrup can be prepared a week ahead, covered and stored in the fridge. Bring to room temperature before drizzling on the cake. Garnish each serving with pomegranate seeds.

Know Your Dates

Know Your Dates:

Medjool: The largest and sweetest variety with a rich molasses flavor.

Deglet Noor: A thinner and drier date with a buttery flavor. Good for baking, back packing and granola.

Daryl:  A dark sticky dare with a molasses flavor.  Ideal for cheese plates, desserts, snacking, and beverages.

Amber:  A mild variety with a sweet potato flavor.

Zahidi:  The least sweet variety with a chewy texture and honey  apricot flavor.  Try them in savory dishes or baked goods.

Khadrawl: "Natures Milk Dud" with a flavor of caramel 

        with a flavor and nature reminiscenrt  of cotton 

        candy.

Cire:  Chewy, luscious and sweet with butterscotch 

        candy notes.  Use for confections or savory dishes.

Thorl:  The dried variety with a grainy finish.  Honey 

        Nut Cheerios flavor.  Excellent on cheese plates

        or snacking.

Barhi:  The softest and sweetest variety with a melt in   

        your mouth variety with notes of brown sugar.  

        Ideal for tossing in a salad, they are yellow and  

        have a firm texture.

Find out what is being harvested at Serendipity Farms,  Friday U-picks and a Friday Farm Stand at 26500 Valle Verde Drive, Carmel and Santa Cruz and Carmel Farmer's Markets. where you find the fruits, herbs, vegetables, and flowers.  "Edible of Monterey".

Keto Sugar Cookie ~Keto Cut Out Sugar Cookies

Cut Out Sugar Cookies, Keto Sugar Cookies

Ingredients:
Cookies:
2 ¼ cups almond flour
2 tablespoon coconut flour (can also use oat fiber)
¼ teaspoon salt
6 tablespoon butter softened
½ cup Swerve Sweetener granular
1 large egg
½ teaspoon vanilla extract

Royal Icing:

½ cup powdered Swerve Sweetener
½ cup powdered Bocha Sweet (or powdered xylitol)
1 tablespoon egg white powder
2 to 4 tablespoon Water room temperature
½ teaspoon vanilla extract
Natural food coloring

Directions
Cookies: Prepare a work surface with a silicone baking mat or a large piece of parchment paper, and dust lightly with coconut flour. Line two large baking sheets silicone liners or parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.

Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about ⅓-inch thickness. 

Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible. 

Preheat the oven to 325F.

Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

Royal Icing:

In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.

Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.
Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.

To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps. 

Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).

Sheet Pan Vegan Sausage, Polenta Atnd Peppers

Sheet Pan Vegan Sausage, Polenta, And Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage.  Serves 1
Ingredients:
1 tbsp (15 mL) canola oil, plus more for brushing
1 small red or orange bell pepper, roughly chopped
1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long 

   ones cut in half
Salt to taste
1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds
Large pinch dried leaf oregano
1 to 2 spicy plant-based sausages, depending on appetite
1/2 cup (125 mL) prepared marinara sauce
Fennel fronds to garnish

Directions:

Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil.

Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil.

Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot.

Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

Maple Roasted Pumpkin Seeds

                                                           

                              Maple Roasted Pumpkin Seeds

Ingredients:

3 tablespoons Maple Syrup

1 teaspoon olive oil

2 teaspoons of seasonings or seeds

Variations (Based On 1 Cup of Pumpkin Seeds)

3 tablespoons maple Syrup + 1 teaspoon olive oil + 2 teaspoons Garam Masala, optional fennel seeds or black mustard seeds, and salt to taste.

2 tablespoons maple syrup, 1 teaspoon olive oil + 2 teaspoons Everything Bagel Spice

2 tablespoons maple syrup, 1 teaspoon olive oil + 1 -2 teaspoons cajun seasoning, ( or taco seasoning, or Tajin, salt to taste

2 tablespoons maple syrup + 1 teaspoon olive oil + 2-3 teaspoons Za’atar, salt to taste.

Directions:

Scoop out the seeds using a metal spoon. One 10-inch wide pumpkin generally yields roughly one cup of pumpkin seeds, once all is said and done. 

Place seeds in a bowl of water and massage them, to help remove pulp. The seeds will float to the top and the pulp will sink down.

Scoop them out, and strain.

At this point, you can boil them in salted boiling water for 10 minutes or skip this step. See recipe notes.

Pat them dry- or dry them on a sheet pan in the preheating oven, stirring every so often. You can also leave them overnight on the counter on a paper towel-lined sheet pan.

The drier you can get them, the crispier they will be. Once dry, Spread them out on a parchment-lined sheet pan.

Season! Time to have fun! Pick one of the variations or just start creating. Toss with maple syrup, a little oil and spices. 

Other seeds are a nice touch here too! Spread them out again, and bake, on the middle rack in a 375F oven, stirring every 5 minutes.

Keep in mind, you can make different flavors, all in one go.

Watch them carefully while baking, especially after the 10 minute mark- you want them to get golden but not burn!

Pull them out, stir or “fluff” them a bit and let them cool down completely for about 20-30 minutes.

They will crisp up as they cool.

Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Sour Cream And Chive Biscuits

 

Sour Cream and Chive Biscuits

These dreamy biscuits are all about technique. The dough will seem dry when you gather it together, but trust in the process. To make sure your butter is cold enough (and it should be cold!), move it from the fridge to the freezer for 10 minutes before cutting into chunks. If you get excited about seeing neat little layers in your biscuits, cut into rectangles with a very sharp, oiled chef’s knife. It probably goes without saying, but fresh warm biscuits are greater than ones even a few hours old.

Ingredients:

3 1/2 cups (875 mL) all-purpose flour, plus more for dusting
2 1/2 tsp (12 mL) Diamond Crystal kosher salt
3/4 tsp (4 mL) baking soda
2 tsp (10 mL) baking powder
1 tsp (5 mL) sugar
16 tbsp (2 sticks) cold, unsalted butter, cut into 1/2-inch (1-cm) pieces
1 3/4 cups + 1 tbsp (425 + 15 mL) sour cream, divided
1/2 cup (125 mL) finely sliced chives

Directions: 

Place rack in middle of oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper.

Add flour, salt, baking soda, baking powder and sugar to a food processor and pulse to combine. Add butter and pulse until butter is in pea-size bits. Transfer to a large bowl. Add 1 3/4 cups (425 mL) sour cream and the chives. Mix with a fork to distribute evenly. Bring mixture together with your hands and knead a couple of times until a shaggy dough forms. Turn out onto a clean surface and pat into a 1-inch (2.5-cm) thick square, bringing in stray bits on the sides as you go.

Cut dough into four equal-size pieces. Stack pieces on top of one another and press down to combine the pieces. Dust work surface with flour and roll dough into a 1-inch (2.5-cm) thick square. If you like your biscuits to look neat, trim edges of dough. Cut into 12 equal-size rectangles. Transfer to prepared baking sheet, spacing apart equally. Place sheet in freezer for 10 minutes or fridge for 30 minutes.

Thin remaining 1 tbsp (15 mL) sour cream with a little water until it’s the consistency of heavy cream. Brush over tops of biscuits and bake biscuits in preheated oven for 18 to 20 minutes or until tops and bottoms are deep golden.          Makes 12 biscuits

Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Red Wine Hot Chocolate With Cinnamon And Sugar Doughnut Bites

Red Wine Hot Chocolate With 

Cinnamon and Sugar Doughnut Bites

We know red wine pairs well with dark chocolate, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into.

Ingredients:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) half & half cream
2 tbsp (30 mL) granulated sugar
8 oz (225 g) good-quality 70% dark chocolate, finely chopped
1 tsp (5 mL) pure vanilla extract
3/4 cup (175 mL) Merlot
Whipped cream for topping
Shaved chocolate for garnish

Directions:

In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle simmer (do not boil) and remove from heat.

Whisk in chocolate, vanilla and Merlot.

Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate.

Serves 2

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CINNAMON SUGAR DOUGHNUT BITES

Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a consistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate.

Canola oil for frying
­1/4 cup (60 mL) unsalted butter, melted
1/2 cup (125 mL) packed light brown sugar
1 large egg, whisked
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) fine salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Cinnamon sugar (1 cup/250 mL sugar
+ 2 tbsp/30 mL ground cinnamon) for rolling

Directions:

Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 ­inches (5 cm) up side of the pot. Heat oil over medium heat until the thermometer reaches 350°F (177°C).

As the oil heats up, prepare the batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended.

Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together.

When oil reaches 350°F (177°C), spoon in the batter, using heaping 1 tbsp (15 mL) per doughnut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through.

Use a slotted spoon to remove doughnut bites and transfer them to a plate lined with a paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains
Makes 16 to 20 doughnut bites

Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

This mash-up of a pumpkin spice latte and tiramisu gives the beloved dessert all the fall feels. To save time, you could use packaged ladyfingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese. 

Ingredents:
Ladyfingers
4 large eggs, separated
1/2 cup (125 mL) sugar, divided
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1 tbsp (15 mL) pumpkin spice
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) icing sugar
Tiramisu
1 1/2 cups (375 mL) whipping cream
1 tub (475 g) mascarpone
10 tbsp (150 mL) sugar, divided
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pumpkin purée
1 cup (250 mL) hot water
2 tbsp (30 mL) instant espresso
2 1/2 tsp (12 mL) pumpkin spice, divided
1 tsp (5 mL) icing sugar
2 tbsp (30 mL) roasted pumpkin seeds, chopped
Directions:
For the ladyfingers, preheat oven to 325°F (163°C). Line two baking sheets with parchment.

In a large bowl, beat egg whites with a hand mixer until frothy, about 1 minute. Add 1/4 cup (60 mL) sugar and continue beating on high speed until stiff peaks form, 4 to 5 minutes.

In a separate bowl, beat egg yolks with remaining 1/4 cup (60 mL) sugar, vanilla and salt on high speed until light, creamy and doubled in volume, about 3 minutes. Gently fold egg whites into yolk mixture in two stages. Gently fold in pumpkin spice and flour, 1/4 cup (60 mL) at a time.

Spoon batter into a piping bag fitted with a 1/2-inch (1-cm) round tip. Pipe batter into two rows of 4-inch (10-cm) lines, 2 inches (5 cm) apart on prepared sheet. Dust with icing sugar.

Bake, one sheet at a time, until lightly golden around edges and the centres spring back when lightly touched, about 20 minutes. Remove from oven and cool completely. (Ladyfingers will keep in an airtight container at room temperature for up to 1 week.)

For the tiramisu, whip cream in a large bowl with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Beat in mascarpone, 6 tbsp (90 mL) sugar and vanilla until smooth, about 1 minute. Remove 3 cups (750 mL) of mixture and set aside. Beat pumpkin purée and remaining 4 tbsp (60 mL) sugar into remaining mixture.

In a shallow bowl, stir hot water with espresso powder and 2 tsp (10 mL) pumpkin spice. Let cool 10 minutes. Stir to mix any settled spice. Quickly immerse lady fingers in mixture and line up in rows in one layer along bottom of a 10-inch (25-cm) square pan with high edges. Spread pumpkin mixture overtop to cover ladyfinger base. Top with additional layer of dipped ladyfingers, saving rest for another use.

Spoon reserved cream mixture into piping bag fitted with a large star tip. Pipe dollops by rows to cover lady fingers. Stir remaining 1/2 tsp (2 mL) pumpkin spice with icing sugar. Lightly dust overtop. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Sprinkle with chopped pumpkin seeds before serving. Serves 9 to 12

Bruleed Cheese

Bruleed Cheese

Slice rind off top of a Brie or Camembert wheel. Evenly sprinkle cut side of cheese with 1 to 2 tbsp white sugar.  Caramelize with a culinary torch or under the broiler, for 2 to 3 minutes or until browned and bubbly.  Allow brûlée to harden slightly and serve with a cheese knife, for cracking with crackers and fruit.

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Crusted Salmon With Green Beans And Preserved Lemon Sauce

Crusted Salmon With Green Beans 

And Preserved Lemon Sauce

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavor. 

Ingredients:
25g (1oz) semolina
1 tsp paprika
4 × 125g (4½oz) salmon fillets, skinned
A large knob of soft butter, plus extra for greasing
Small bunch of parsley, stalks removed and reserved
175g (6oz) samphire substitute green beans or asparagus
½ lemon, cut into 4 wedges, to serve
Lemon Sauce
1 large or 2 small preserved lemons, quartered and pips removed
Juice of ½ lemon
3 tbsp mayonnaise
200g (7oz) full fat crème fraîche

Directions:

Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.

To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.

When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.

Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.
Not for freezing.

Melted Onions

 

Melted Onions

                                       Easy Peasy and Quick

Directions:

Preheat oven to 425°F (218°C). 

Peel and cut three small onions in half crosswise (through their equator) 

Place halves in 6 small ramekins. 

Generously season with salt and pepper,  

Bake for 20 to 30 minutes, until soft. 

Melt 1 tbsp (15 mL) butter and brush over onion tops. 

Bake until deeply golden, up to 40 minutes.

Sometimes I add pieces of a beef bouillon cube for extra flavor.  It tastes like French Onion Soup.

Persimmon And Pomegranate Salad

 

Persimmon And Pomegranate Salad

Persimmon season for this delicious fruit is short lived.  It is delicious used in salads or baked in cakes, cookies, or sweet breads.

Ingredients:
5 persimmons, thinly sliced into 1/8"- 1/4" rounds

1/2 cup pomegranate seeds
1/2 lemon, for juicing
1 tablespoon extra-virgin olive oil
2 tablespoons cilantro leaves
2 tablespoons mint leaves
sea salt